Serves6
- Active time:15 min
- Start to finish:30 min
May 2008
The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.
-
1
lb
Japanese or Kirby cucumbers (about 5)
-
1/2
teaspoon
wasabi powder
-
1/2
teaspoon
water
-
2
tablespoons
rice vinegar (not seasoned)
-
1
tablespoon
sugar
-
1/4
teaspoon
soy sauce
-
Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
-
Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
Cooks’ note: Cucumbers can be made 1 day ahead and chilled, covered.
